Recipe part 1

Hi there. The whole of last week I had been thinking about what I can bake so that I can use my passionfruit curd. Finally I found the perfect recipe, Brownie Cupcakes with passionfruit curd in the middle and a dark chocolate buttercream and i have to say this combination is amazing, so less talking and more baking!

Brownie Cupcakes
Time: 35 min 4 serves services

Ingredients:

1/4 cup semisweet or unsweetened chocolate chips
1/4 unsalted butter
1 egg
1/4 cup brown sugar
1/4 cup All purpose flour 
1/4 teaspoon baking powder
Vanilla extract
1/2 tablespoon cocoa powder

melt the chocolate with the butter, its easier if you use the microwave. but you have to be careful , I set the microwave to 10s after I stir the chocolate and then repeat. So my process is 10 sec in the microwave, stir , then repeat until the chocolate is completely melted. This is the best way to avoid burning the chocolate. In another bowl beat the egg and the sugar ( I use a mixer, but you can do it without one) , and in a third bowl mix the flour, the cocoa and the baking powder. Add the chocolate to the eggs and sugar, add the vanilla extract , finally add slowly add the flour.

Prepare a cupcake pan with the paper liner muffin cups , fill it two-thirds full, bake at 375F (190 C) for 18-20 minutes it depending on the oven. After 18 minutes check to see whether they are ready. We don’t want dry cupcakes! Remove from the oven and cool for 10 minutes or more.


As I said previously, I’d made the passionfruit curd in the Master Class of Toronto taste. but I remembered everything but no except the amount, so I find found something similar on the in internet. You can find the recipe on this website. I recommend the use of fresh passionfruit fresh juice, it's more natural and has tastes better. Chef David taught us to mix the sugar with lemon skin to spotlight enhance the flavors.

Dark Chocolate frosting

100 grm unsalted butter
100 grm icing sugar  
30 gr semisweet chocolate chips
1/2 tablespon vainilla extract
1 tablespoon cocoa powder ( o more depends how much dark you want the frosting)
1 tablespoon milk (optional)

Melt the chocolate, beat the butter in a bowl the butter for a few minutes (minimum 3), add the icing sugar , beat for 3 more minutes more , add vanilla extract and after the melt chocolate has melted (it doesn’t have to be too hot) beat for 1 more minute more , add the cocoa and keep it beating it until it has a good consistency.